Miso, chicken & greens noodle soup

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Serves: 4
Time to make: 45 mins
Total cost: $17.40 / $4.35 per serve
(at time of publication)

Dairy free High fibre High iron High protein Low fat Low kilojoule

Ingredients
Nutrition info.

Full ingredients list:

1 teaspoon sesame oil

1 leek, halved, thinly sliced

3 celery stalks, finely chopped

2 garlic cloves, crushed

1 1/2 tablespoons miso paste

2 x 200g chicken breast fillets

180g dried buckwheat noodles

1 cup frozen peas

200g sugar snap peas, halved

1 bunch bok choy, trimmed, cut into 3cm lengths

3 shallots, thinly sliced, to garnish

Nutritional information (per serve)

Kilojoules:

1,577kJ

Calories:

377cal

Protein:

36.5g

Total fat:

4.5g

Saturated fat:

0.9g

Carbohydrates:

40.9g

Sugars:

6.5g

Dietary fibre:

10.8g

Sodium:

727mg

Calcium:

204mg

Iron:

4.8mg

Instructions

Instructions and steps:

Step 1Heat oil in a large saucepan over a medium heat. Sauté leek and celery for 5 minutes. Add the garlic; cook, stirring, for 1 minute. Add miso paste and 5 cups of water; whisk to combine and bring to the boil.

Step 2Add the chicken, reduce the heat to low and gently simmer for 10 minutes. Using tongs, transfer chicken to a plate and set aside to cool slightly. Shred the chicken using two forks.

Step 3Meanwhile, cook noodles in a large saucepan of boiling water, following the packet instructions ,or until al dente. Rinse and drain.

Step 4Return chicken to soup with the peas and sugar snap peas. Simmer for 2–3 minutes. Add the bok choy, and simmer until wilted and heated through.

Step 5Divide noodles between four serving bowls. Ladle over hot soup and garnish with shallots.